Dissolve the egg powder: Pour the Whole Egg Powder by Accelist Pangan Nusantara into a mixing bowl. Add warm water gradually while stirring until no lumps remain. Season with salt, white pepper, and mushroom stock powder. Whisk until fully combined. Make the tapioca slurry: In a separate bowl, mix the tapioca starch with water. Stir until the starch is completely dissolved and no granules are visible. This step must be done in a separate container so the tapioca does not clump when added to the egg mixture.
Combine the batter: Pour the tapioca slurry into the egg powder mixture. Stir again until everything is evenly combined. The right batter consistency: thin and pourable, not thick like pancake batter.
Heat the pan: Heat a non-stick pan over low heat. Lightly grease with cooking oil. Low heat is key to keeping the crepe as thin as possible without burning quickly.
Cook thin crepes one at a time: Stir the batter before each pour, as tapioca tends to settle at the bottom of the bowl. Ladle one spoonful of batter into the pan, then immediately swirl the pan to spread it evenly across the surface (same technique as making crepes). Cook until the surface is no longer wet and the edges start lifting on their own. No need to flip. Repeat until the batter runs out.
Roll the crepes: Stack 2 to 3 sheets of cooked egg crepe on top of each other, then roll them into a fairly tight cylinder.
Slice thin and serve: Using a sharp knife, slice the roll into thin pieces, around 2 mm each. Gently separate the slices into individual strands. Serve as a topping on nasi kuning, fried rice, lontong, or any rice dish of your choice.
